Recipes > Desserts > Tarts > Tartlets



  • trimmings of puff-paste
  • any jam or marmalade that may be preferred


Roll out the paste to the thickness of about 1/2 inch; butter some small round patty-pans, line them with it, and cut off the superfluous paste close to the edge of the pan. Put a small piece of bread into each tartlet (this is to keep them in shape), and bake in a brisk oven for about 10 minutes, or rather longer. When they are done, and are of a nice colour, take the pieces of bread out carefully, and replace them by a spoonful of jam or marmalade. Dish them high on a white d'oyley, piled high in the centre, and serve.

Time: 10 to 15 minutes.

Sufficient: 1 pound of paste will make 2 dishes of tartlets.

Seasonable at any time.


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The Book of Household Management (1861).

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